Best Tommys Wings Recipes
TOM DOUGLASS'S HOT-PEPPER WINGS WITH CILANTRO SOUR CREAM
From the Dahlia restaurant in Seattle this recipe was published by Esquire Magazine under the heading of "Recipes for Men". Esquire Magazine says...."People joke about men in the kitchen. "Danger: Men Cooking" aprons, stuff like that. It's time to make those people choke on their own underestimations." These wings are really easy but make an impressive presentation and are delicious!
Provided by Sooz Cooks
Categories Chicken
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce.
- Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated.
- Caution: Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe.
- Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.
- While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove.
- Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove.
- To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup.
- To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
- Tom Douglas is chef and owner of five Seattle restaurants, including Etta's and the Dahlia Lounge, and is the author of Tom Douglas' Seattle Kitchen.
Nutrition Facts : Calories 483.4, Fat 31, SaturatedFat 10.4, Cholesterol 128.5, Sodium 6129.7, Carbohydrate 12, Fiber 2.6, Sugar 2.9, Protein 40.2
TOMMY'S WINGS
Steps:
- Clean wings and cut into three pieces: tip, middle and drumstick. Place the drumsticks into 1 plastic bag. Place the middle part of the wing into the other plastic bag. Reserve tips for another use.
- Add hot sauce to both bags to taste. (If someone doesn't like them as hot as others do, just add hot sauce to one of the bags. Remember which one you added it to.)
- Add half of the Southwest spice to one bag, and the other half to the other bag. Mix wings until evenly coated. Refrigerate for several hours up to overnight, shaking the bag once every 3 to 4 hours.
- Preheat grill. Place drumsticks on one half of the grill. Place the middle part of the wing on the other half of the grill. Turn often until cooked thoroughly. Spray apple juice on any flare-ups.
- Serve with celery and blue cheese or Ranch dressing.
- Mix well and store in an airtight container.
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